Leave a Reply
Want to join the discussion?Feel free to contribute!
Sweet Sriracha-Glazed Acorn Squash
French Cider and Mustard–Braised Chicken
| By : |
Hard apple cider is a common cooking ingredient in Normandy,
France, a region that produces some of the world’s best cider. In
this rich French dish, bone-in chicken thighs are sautéed with
bacon and braised with cider and mushrooms. It’s delicious served
over cooked egg noodles.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 2 slices bacon thick cut, chopped
- 8 chicken thighs bone in, skin removed and fat trimmed
- Salt and pepper
- 4 cups cremini mushrooms quartered (
8 ounce ) - 2 large shallots thinly sliced (
3/4 cup ) - 1 1/2 cups hard apple cider bottled, (
12 fluid ounces ) - 2 tbsp mustard grainy
Ingredients
|
Instructions
- Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the bacon and cook, stirring occasionally, until the bacon is browned, 3 to 4 minutes. Transfer to a bowl with a slotted spoon; leave the drippings in the pot. Season the chicken all over with salt and pepper. Add half of the chicken to the pot and cook until browned on one side, 3 minutes. Transfer to a plate. (This step adds flavor to the sauce. Do not brown the other half of the chicken.)
- Add the mushrooms and shallots to the pot and sauté until the shallots are tender, 3 minutes. Add the cider and mustard and bring to a simmer, scraping up any browned bits on the bottom of the pot. Press CANCEL.
- Add all of the chicken, any accumulated juices, and bacon to the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 20 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)
- When the cooking time is up, quick-release the pressure. Remove the lid and transfer the chicken and vegetables to a serving dish with a slotted spoon. Cover with foil and set aside.
- Select SAUTÉ, adjust to MORE/HIGH heat, and bring to a simmer. Using a ladle, skim any liquid fat that pools on top of the sauce and discard. Cook until the sauce is reduced by half, 5 minutes. Press CANCEL. Pour the sauce over the chicken and serve.
Recipe Notes
SLOW COOK IT: In Step 3, select SLOW COOK, adjust to NORMAL/MEDIUM
heat, and set for 7 to 8 hours. Place the lid set to “Venting” or use a pan
lid that fits snugly on the pot. Proceed with the recipe as directed.
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!)
What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. “Tasty tips” and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you’re just getting to know your Instant Pot or you’re a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
You might also like
Feel free to contribute!
Download Recipe App
It tasted good, yet I was expecting it to taste more like cider. I wonder if it was on account of using American cider instead of French cider
Has anyone substituted regular apple cider for hard apple cider? My home is dry, so we won’t use the hard cider.
I changed it a bit. I used chicken broth with peppers and onions with capers. Ha, so I guess i made something new. It was amazing.
This was a super good sauce!